Rice Wine

I know Sake is made with a special japanese rice called Koji. However, I made some using regular long grain rice and golden raisins, a recipe similar to Jack's recipe, and I was satisfied with the result. It tasted as good as the few brands of sake avalaible in liquor boards in Quebec.

Marc

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Let me clarify this a little bit. The Japanese rice wine, sake, is made from fermenting rice. Rice is mostly starch, and starch cannot be fermented unless broken up into smaller sugars. Koji is not a type of rice, but a particular mold that produces an enzyme that will convert the starch in rice to sugars. Otherwise, you would need to add sugars to be fermented. Most of the "rice wine" recipes I see on the winemaking sites simply use rice as a flavoring and add sugar to ferment. True Japanese sake has flavors and aromas that arise from the koji as well as the rice and yeast. I understand the rice that is used is also very special and is polished all the way down to the inner kernal.

And is this the differnece between Sake and chinese rice wine?

I'm not too familiar with Chinese Rice Wine, but I do know that some of the "Rice Wines" in china refer to a distilled beverage.

I decided against the rice wine and will attempt the Sake. I ordered some Koji-kin and Wyeast for Sake. I'll let you know how it turns out... Louise:o)

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